swad-ey- gandhe ashadharan (out standing in taste and flavour)
non vegetarian 1 servings
4 pieces Fish (Gurjali)
1 tbsp Fenugreek seed
1 pinch Asafetida
1 tbsp Cumin powder
1 tbsp Ginger Juice
1 tbsp Red chili Powder
1 tbsp Turmeric Powder
Fenugreek leaf (kasuri methi)
Salt to taste
4 pieces Green Chilli
Mustard oil to cook
Wash fish properly. Add salt and turmeric powder. Mix well with fish.
Wash kasuri methi and soak in one cup water.
Make a paste of turmeric powder, red chili powder, crushed asafetida, cumin powder, ginger juice, salt to taste with kasuri methi soaked water.
Heat mustard oil in a nonstick karai. Fry fish one by one (both the side) carefully to avoid from breaking. Keep fried fish aside.
Add more oil in the karai and heat .
Add 1 tbsp Of fenugreek seed and wait till the seed turns black. Put the fire off.Take out all burnt fenugreek seed from oil. Fenugreek is bitter in taste and once it burnt it will make the jhol more if it retains in the oil.
Add all spice paste in karai. Put the fire on and sauté the mixture.
Add water as required and bring it to boil. Add slited green chili
Add fried fish and shake the karai lightly to mix fish with jhol.
Garnish with kasauri methi and few fried fenugreek (if required).